USDA
USDA
USDA

USDA Reflects on 25 Years of HACCP

In a post on its website, the agency looks back on the 1996 issuing of the final rule designed to reduce the incidence of foodborne illness associated with the consumption of meat and poultry products and more.

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August 23, 2021

WASHINGTON, D.C. — In a post on its site, the Department of Agriculture (USDA) reflects on the 25 years since the final rule Pathogen Reduction/Hazard Analysis and Critical Control Point (PR/HACCP), was issued. 

The post includes the history of HACCP, quotes from people such as Food Safety Inspection Services (FSIS) Administrator Paul Kiecker, who began his Agency career as an inspector in a food processing establishment, and Paul Wolseley, an executive associate for regulatory operations in the FSIS office of field operations.

Check out the full post on USDA's site here.

Read some of our previous coverage on HACCP:

Pre-requisites face increased scrutiny.

It All Started with NASA
The evolution of the food safety system.

HAACP: From A to Z
Required for some, adopted by most, the Hazard Analysis and Critical Control Points (HACCP) program has become a standard across the industry.